Rømmegrøt (Sour Cream Porridge)

1 2/3 cups 35 percent fat sour cream

1 1/4 cups flour

5 cups full fat milk

3/4 teaspoon salt

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. Homemade sour cream is best.

Homemade sour cream:

Heat 1 cup whipping cream to 95 F, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.

Simmer sour cream, covered, about 15 minutes. Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat. Sift over the remaining flour and bring to a boil.

Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with sugar and cinnamon.